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Custard and Plum Tart




Source of Recipe


Internet


List of Ingredients




Sweet Pastry Dough (see recipe below)
1/3 cup granulated sugar
1 Tbsp. all-purpose flour
¾ cup half-and-half or light cream
2 eggs, lightly beaten
1 Tbsp. brandy (optional)
1 tsp. vanilla
1 lb. damson plums or other plums
Powdered sugar



Recipe



Prepare Sweet Pastry Dough. If using quiche dish, trim pastry to ½ inch beyond edge of dish. Turn edge under; crimp slightly. If using tart pan, trim crust even with top of pan. Chill about 15 minutes. Line pastry with double thickness of foil; bake in a 375° oven for 10 minutes. Remove foil and bake about 5 minutes more or until the edges just begin to brown and bottom of pastry is set.

In a saucepan mix the granulated sugar and flour; stir in half-and-half all at once. Cook and stir over medium-high heat until thickened and bubbly; reduce heat to medium-low and cook and stir for 2 minutes more. Gradually stir hot mixture into beaten eggs; return mixture to saucepan. Cook and stir for 2 minutes more. (Be sure to stir constantly so filling does not get lumpy.) Remove from heat. Stir in brandy, if desired, and vanilla. Pour into pastry shell; set aside.

Reduce oven to 350°. Slice plums lengthwise, discarding pits. Arrange plum slices on tart filling. Sprinkle powdered sugar on top. Bake for 25 minutes or until filling appears set. Cool on wire rack 1½ hours before serving, or cover and chill. Sprinkle on additional powdered sugar just before serving. Makes 10 servings.

Sweet Pastry Dough: In a medium bowl stir together 1¼ cups of all-purpose flour and ¼ cup sugar. Using a pastry blender, cut ½ cup cold butter into flour until pieces are pea-size. In a small bowl stir together 2 beaten egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the dough just until a ball forms. Cover dough with plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a
10-inch quiche dish or tart pan with a removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press pastry into sides of dish or pan.